Exotic salad with puffed RICE Balls and how to cut a mango.

For a start, a tip in how to cut a mango:
Cut the mango in half lengthwise, as close as possible around the pit. Repeat on the other side. Cut the flesh into squares or diamonds, without cutting trough the peel. Then press the peel to turn the mango inside out. Now you can spoon the mangoflesh from mango or use the pieces for salads, on ice or for garnish. (See picture.)

Exotic salad with puffed RICE Balls.
(For 4 pers., preparation: + - 1/2 h.)


You need:
For the salad:
- 1 mango
- 1 cucumber, washed, cut of the ends and cut in thin stripes
- 1 small bunch cilantro, washed and finely chopped
- 3 tbsp. soy sauce (or other)
- 2 tbsp. lime juice
- 1 lime or lemon, cut in wedges
- 1 tbsp. sugar
- 150 gr. rice noodles
- 1 red onion, peeled and chopped
- 1 handful of peanuts.
- a bowl
- a pot
- a colander
For the puffed rice balls:
- 4 tbsp. crunchy peanut butter
- 2 tbsp. maple syrup
- 4 to 5 tbsp. puffed rice
- sesame seeds
- a bowl
- a plate
- 4 serving bowls or high cups

Preparation: 
Cut the mango as above, see tip, and cut the flesh into small pieces. Mix the cucumber stripes, mango pieces and coriander in a bowl. Mix the soy sauce (or anything else) with the lime juice and sugar. Pour it with the cucumber-mango mixture. Put in the refrigerator and let rest for 15 min. Cook the rice noodles as stated on the packaging. Drain and then add them to the salad. Mix the peanut butter with the maple syrup until you become a smooth substance. Add the puffed rice and make balls. Put the sesame seeds on a plate and roll the balls you just made ​​the sesame seeds. Divide the salad between the serving bowls (or cups) and add a rice ball. Garnish with a lime wedge (or lemon wedge), some chopped red onion and some peanuts.

Eat them,

The Veggie Lady
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